Cauliflower and Sweet Potato Miso Soup AND Nori Rolls= Superdelicious and Superhealthy Dinner at the Kessner Residence

Last night I threw together what I can best describe as an everything but the kitchen sink dinner.  I was really wanting something macrobiotic and healthy (cause I always feel the best after a macro meal) and was needing to make something low impact (i.e. simple to prepare).

Miso soup is always my go to for this cause you kinda just let it be after dumping in all the ingredients and it's maybe the healthiest thing you could eat.  But of course it's not enough on it's own, so I soaked some short grain brown rice and chestnuts earlier in the day to make along with it.

While the soup simmered (never boil miso!  you'll kill it!) I was feeling a little saucy and decided to take dinner up a notch by using my rice as a base for some nori rolls.  Richie is the nori roller of the family, so I just lined up some ingredients (avocado, lemon, baked/sprouted tofu, gomasio, and of course the rice) and he assembled them with the help of Avital who was very proud of herself.

Here's how I made my miso:

Ingredients:

enough water for the soup (depends on how many people you're serving...think 1-2 cups/person)

1 large onion chopped

1 sweet potato cut into bite sized pieces

1 head of cauliflower cut into small florets

a small handful of wakame krinkles

1-2 tablespoons of brown rice miso

1-2 tablespoons of barley miso

shoyu to taste

nori krinkles to garnish

pan fried sesame-garlic mochi bites

1. In a soup pot bring the water to a boil
2. Add the wakame, onions, cauliflower and sweet potato.
3. Bring it down to medium heat and let it cook for 20 min.
4. Lower the heat to the lowest possible flame and take out a small amount of the water into a separate bowl or cup.
5. Dissolve the misos into the hot water and add it back into the soup.
6. Add a few glugs of shoyu being careful not to make it too salty if you are sensitive to that.
7. Cook for at least another 5 minutes or until you are ready to serve.
8. While this is simmering, cut the mochi into 1" pieces and fry them for 3-4 min on each side in a bit of canola oil until soft and browned.
9. Serve the soup with some nori crinkles and mochi on top.